PFOUR SEASON HOTEL MIAMI BANQUET KITCHEN Inspection – June 23, 2025

High Priority 1

#6High Priority08B-01-4

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Corrective Action Taken**

Corrective Action Taken

Intermediate 4

#7Intermediate11-01-5

Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Bakery can opener.

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed garbage can blocking employees hand washing sink, bakery department.

#10Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 5

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of cutting boards, room service department.

#3Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#4Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch